Preheat the oven to 425°F. Place the sliced baguette on a baking sheet. Coat both sides of the toast with olive oil and season with ½ tsp of salt and pepper. Bake for 6 minutes until the toast is crispy and golden brown.
In a food processor combine chimichurri pesto ingredients. Pulse until all ingredients are combined.
Layer the goat cheese, chimichurri pesto and turkey on the crostini. Top with grape tomatoes and season with a parsley sprig, salt, and pepper on each. Enjoy!